Spinach & Mushroom Eggs (Another New Year, Another New Diet)

So I wasn't exactly "back" when I though I would be.  I will explain more in my next post, otherwise this will get so long no one will want to read it all anyway!  Here I am, it is January 13, 2014.  I am older, heavier, but wiser.  I am going back to the gym again now that my energy level is better.  I've invested in a Daylight for Seasonal Affective Disorder - when used every morning they do help.  I am tracking what I eat, and how much water I drink - thanks to the online tracking tools at my gym I feel a bit more motivated.

Because I am not the only one trying to eat healthier and get back into better shape again I will add the nutritional values to the new recipes I add, if available.  I am not a nutritionist by any means, but I will try to calculate based on the food labels of the products used.

This morning I started my day with a cup of coffee with nonfat creamer, 6 dried apricots and 1/4 cup of fresh blueberries.  So far, so good.  Then I went to the gym for about an hour.  Then I came home, ravenous.  The unfair part about weight-loss is the misconception of a "healthy diet" according to the U.S. FDA's guidelines.  The typical healthy diet, according to them, is about 2,000 calories.  HA!  Not for me.  I am not a young man with the metabolism of a jackrabbit.  I am a 40 year old woman, and my caloric intake should be more like 1200-1400 calories per day.  Since I went back to school, I spend more time in front of a computer than chasing little children all day like I did when I was younger.  But I still get hungry, now I just can't eat everything in sight.  Like I used to.  My mother once joked that I ate one meal per day, it began when I woke up and ended when I went to sleep.  That was the 110-pound eighteen-year old me.  Fifty pounds later, I dream of having the energy I did back then.  Now I have less than half the energy and can eat only about a quarter of what I used to unless I want to turn into that woman who can't leave her house because she can't fit out of the doorway.

Alright, I exaggerated.  I am not that heavy.  And friends of mine who are actually more overweight than I am will say I make them sick because I am not fat.  Like them.  That's what they say, anyway.  But I still remember what it's like to be able to go into any store and grab anything in a size 4 and buy it without having to try it on because I know it will fit.  That was only about six years ago.  Before knee surgery, and before my life came crashing down around my ears.  It sure happened quick.  At any rate, I have lost three pounds in the last week and plan on getting back to the 125-pound me of six years ago.  For me that is a healthy weight, one that I feel great at.  In all my goal is to lose 35 pounds by June, and keep it off.

Because I've noticed that a lot of the things I tend to snack on are high-fat and high carbohydrate items, I stocked up on fresh fruit and veggies and eggs.  The apples and dried apricots still contain carbs, but we do still need some of those in our diets.  Now I am trying to be sure the sources of carbs in my diet come from whole grains and fruits, rather than breads, pasta and things that are made with bleached white flour.  In my mind the concept is simple:  the more processed, the worse it is for you.  I used to work at a wellness company, and some of the things I learned there about what and when you eat really do make a difference.  The hardest part it just sticking to it.

Start the day with protein, rather than fat.  Your body will store fat if you start with that, because you are breaking a fast (breakfast, get it?).  If you begin the day with protein, and reduce the amount of fat intake, it follows that you will be putting protein to use rather than storing fat.  And sugar?  If you don't burn it off right away, your body converts that to fat to store for later use.  In the U.S. today, the vast majority of people don't really worry about where their next meal will come from, much less have to do strenuous physical work like climbing trees or chasing game in order to get it.  So where our bodies are storing fat, it doesn't get burned up later, it just keeps accumulating.

As I mentioned, when I came home from the gym this morning I was SUPER hungry!  In order to get some more protein into my diet, I wanted eggs for breakfast.  I could, in all perfect worlds, eat eggs for any meal.  When we go out for dinner, if eggs are on the menu I will order them with hashbrowns onions and cheese, with steak or as Eggs Benedict.  I like them in omelettes or in quiche.  One of my favorite ways is simply hard boiled with a dash of salt and pepper.  But most of the ways I like to eat them are simply not good for me.  I could go on and on.  But today I decided that I would go the healthy route.  Since I was so hungry I used three eggs and three mushrooms, but you could do two of each just as easily.

Three ounces fresh mushrooms (these are mid-sized, about 1-1/2" to 2" across, I weighed them out and three ounces is an "official" serving size).
When choosing mushrooms, look for closed caps.  Mushrooms should not be slimy.  These were rinsed, because some dirt was still attached - which is why they look wet.  You generally don't have to wash mushrooms, and if you really want another kitchen gadget, mushroom brushes are available.    
Saute these in a pan over high heat with a drizzle of olive oil - then sprinkle with garlic powder and onion salt.

Reduce heat to medium.
Add three eggs, mixed, to the pan.  Stir with spatula until partially cooked.

Add two cups of fresh baby spinach.  From the photo above, you might think this is too much spinach, but since it's a leafy vegetable, it's going to cook down some.  Stir to combine, being sure that the spinach does not over-cook.  I turn off the heat just after it wilts and everything is nice and hot.  That heat will be enough to melt the finely-grated mozzarella.

Sprinkle immediately with 1/4 cup finely grated part-skim mozzarella cheese and black pepper (and a dash of grated Parmesan if you'd like).

Prep & Cook time:  about 10 minutes altogether, maybe less

Approximate nutritional value:

3 large eggs	210	15	0	18	0
2 cups spinach	20	0	3	2	2
3 mushrooms	20	0	3	3	0
1/4 cup part-skim mozarrella cheese	70	5	1	7	0
Totals:	320 cal.	20g fat	7g carbs	30g protein	2g fiber

I did not include the value for the olive oil, because I only used a tiny bit.  I love the ceramic pans - no oil needed!

I ate this at 8:45am or so.  It's now 1:14 and I am just starting to feel like it's lunch time, so I'd say that's not too bad for breakfast.  My fat intake target is no more than 49 grams, so I wanted to have my higher-fat meal in the morning rather than later on in the day when I'm not tending to be as active.

2 cups of fresh spinach contains 160% of the requirement for Vitamin A in a 2,000 calorie diet, 40% of your Vitamin C, 8% calcium & 15% iron.  Spinach is so underrated!

It's Been A While

After some life-altering events stole my attention away from the blogosphere, I am happy to say that I am back.  Back to living in the city where I was born and raised, back to working on my fine arts degree in creative writing, back and ready to cook and write.      

Fully expecting to see that my followers list had dwindled away to nothing, I was thrilled to see that there are still several people not only following my blog, but (mainly thanks to Pinterest) new readers are stopping by to see what is here.  For those of you who still check in, sorry there hasn't been anything new recently, but a big THANK YOU to those who haven't "un-followed" my cooking blog.

As I move forward, my plan is to create a new look for The Working Mom's Recipe Box, complete with better-quality images and writing.  Please continue to check back frequently for new recipes as I will be adding more soon!

Thanks again,

Sandi

If You Like Pina Coladas....

 Sorry to get that old song stuck in your head, but I wouldn't want to be the only one humming Rupert Holmes' "Escape."  I wanted to make a frozen treat for my husband, since he accomplished the major task of taking down a nasty old tin shed on the corner of our property yesterday afternoon.

Here's a video of Rupert & his dancing lady friends that I'm sure will make you want to plan an escape of your own, but feel free to skip it if you'd like!

I had to share this recipe, since it was really simple and yummy.  I know what goes into a Pina Colada, but didn't have a recipe on hand - so I had to experiment a bit!

The first batch was a bit heavy on the pineapple and very light on the alcohol, but my goal was to give Hubby a pick-me-up after working all day in the hot sun, not to get him drunk and dehydrated.  However, the heavy work's all done now and I've got a big bottle of Malibu just waiting in the freezer.

ABOUT RUM...
I do not claim to be a rum connoisseur.  I might be able to tell the difference between the cheap and the expensive brands, but I cannot tell you which cane was used or what island it grew on.  I merely know what I like, and since I do not drink often I would prefer not to waste my money on the less-expensive brands.  Rum has a natural sweetness to it, since it is a product of sugar cane (or more precisely molasses, in most cases).  Wikipedia has a well-cited article that has more info on how rum is made.  In my humble opinion, Malibu coconut-flavored rum is the best for making a Pina Colada.  Bacardi light is also good, but I like the added coconut flavor and lower alcohol content.  I do not suggest using cheaper brands, but that is my own personal preference.  Pina Coladas should be made with light rum, not spiced rum such as Captain Morgan.  Morgan's great with Coca-Cola or pineapple juice, but I think the spice tends to overpower the coconut in a frozen drink.  That's just my two-cents on rum.  If you drink more often than I do, you will probably have your own ideas on what alcohol goes better with coconut, but that's the lovely part about food and drink:  we are all entitled to our own opinion, and taste is a matter of personal preference.

**If you decide to use my (or any) recipes with rum or other alcohols, please abide by the laws of the land where you live.  Plan to enjoy your alcohol in moderation, either at home or at a friend's home where you are welcome to stay if you need to so you will not be tempted to drink and drive.  Thanks!**

Alright, now down to the nitty gritty (which I am sure will start a whole new slew of songs flowing incessantly through my brain, but I digress) here's the recipe for Sandi's Pina Coladas (or Pina Coldadas if you've already had a few).

PINA COLADAS

These are the basic ingredients:

Of course I am not going to be a foodie-snob, but I do prefer organic.  If Dole is on sale, however, our economy dictates I buy commercial over locally-grown & organic.  Actually, I'd be rather surprised to find local, organic pineapples at local Minnesota farmer's markets.  Minnesota Grown.com is a great reference for finding some of these growers and markets, if you are in the area and looking for things that actually do grow here.

I used half a 13.6 ounce can of coconut milk (this does separate, so you may want to blend it and then take out half)        
half of the big 20-ounce can of pineapple (tidbits or crushed - it's going in the blender anyway)
half of the orange-pineapple-banana juice concentrate - NOT prepared, just scoop the frozen concentrate out of the can (or just orange-pineapple or pineapple will work, too)
6 oz light rum or prepared pineapple juice

Blend all together in an electric blender and freeze for at least six hours (overnight works great).  The alcohol will keep the mix from freezing solid; if you use prepared juice in place of alcohol it might get a bit more solid.  This is the concentrated mix:

Add 2 cups of this mix to a blender with about 5-6 cups ice (fill the blender 1/2-full of ice) and as much juice or rum as you would like.

I used 12 ounces of rum, and it wasn't too thick, but not too liquid.  However, I would recommend only using 4 to 6 ounces and then adjusting for taste.

  The finished product, garnished with a sprinkle of coconut.  Mix the garnish in before drinking unless you like the look of a flaky, sugary mustache.

*Alcohol-free tip:  If you put a scoop of the frozen concentrate mix into a cup, top it off with a lemon-lime soda like Sprite or 7-Up.  It's a refreshing drink to serve at showers or brunches.
  
Enjoy!

Homemade Focaccia Pizza

I had the best intentions of getting a photo of this pizza before it disappeared.

 

By the time I pulled out my camera, there were only five slices left.

I was not thrilled with how the first photo I took turned out.  I am a better cook than a photographer.

 

By the time I was able to focus on the second shot, there were only three left (I was lucky to get a piece!).  This can be made with the sauce or without, and when I make it without I heat spaghetti sauce on the side for dipping. 

Homemade Focaccia Pizza 

3 tablespoons olive oil
2 cloves garlic, chopped (or 1 tablespoon minced dehydrated garlic)
1 teaspoon dried oregano or italian seasoning
1 pound frozen bread dough,thawed
Small jar of sauce for pizza or pasta
1/4 cups tablespoons Romano or Parmesan, grated
8 oz. shredded mozzarella

 

• Place frozen dough in a large greased bowl and cover with greased plastic wrap.  Thaw overnight in the refrigerator (or for a couple hours at room temperature).
• Combine the garlic and italian seasoning and set aside.
• Oil a 12" pizza pan with a little olive oil.  Stretch and flatten the dough so it fits the pizza pan.  The dough will want to shrink away from the edges of the oiled pan, so just keep working at it until the dough stays put. Prick the dough with a fork all over, going all the way down to the pan.
• Brush the top of the dough with the seasoned olive oil and let it rise for about 45 minutes. 
• If you want to add sauce, brush on either spaghetti, pizza or alfredo sauce.  Top with cheeses and whatever toppings you like and bake at 425 degrees for approximately 25 minutes.

Just Another Apple Pie Recipe

Photo taken by digicla, at Flickr.com

It turns our that my oldest son, a senior in high school this year, has decided to take a "Foods" class.  It's not like he doesn't know how to cook, I think he figured it would be an easy A.  So with all the recipe books in our house, instead of just opening one, he approached me after school today with a request for apple pie.

Of course it couldn't be the cheapie-cheater pie recipe that simply consists of a frozen pre-made crust and canned, mushy, lifeless apples suspended in a clear, flavorless glue-like substance called pie filling, so here goes - the apple pie recipe that I use each fall for the annual Our Savior's Fall Bake Sale.

There are two ways this pie can be made:  with streusel topping, or a two-crust version (crust on top and bottom).  If a one crust, streusel top is what you prefer, either roll out both halves of the pie crust & freeze one so it's ready to go at a later date or just double the apple filling and streusel and bake two pies.  Pie is a great thing to share. 

This crust recipe will make a double (or two single) crust 8 or 9 inch pie(s).

Crust:
2 cups flour
1 teaspoon salt
3/4 cup vegetable shortening
1/4 cup water

Combine flour and salt in a mixing bowl.  Cut in the shortening with a pastry cutter or fork until it resembles coarse crumbs.  Add water, sprinkling in a little at a time, tossing lightly with a fork.  When all the water's been mixed in, work dough into a firm ball.

Now here's a little trick for perfect pie crust that doesn't stick to the pastry board: 
Divide dough into two equal parts.  Shape each part into a round ball.  Place one ball at a time between two large sheets of wax or parchment paper, and roll out evenly into a 1/8" think circle.  Peel off the top sheet of paper, and tip the pan upside down on top of the pie crust.  Flip both together and remove the remaining sheet of paper.  Press the dough into the pan, trim the edges evenly, with a little crust dough hanging over the edge.  For a one-crust pie, roll the excess dough instead of trimming it and flute the edges of the crust by working your way around the edge of the pan, pinching the dough as you go to form a twisted rope or zigzag pattern.

For a double-crust pie, roll the second half of the dough out flat between the two pieces of paper and set aside until the pie filling has been added.  After filling has been added, moisten the edge of the bottom crust, carefully peel the paper away from the top crust and lift onto the filled pie.  Trim excess dough so that it hangs about 1/2" over the edge.  Roll that hanging dough under the edge of the bottom crust and flute.  Prick the top crust with a fork. 
(For a decorative touch, cut small shapes in the top crust before removing the 2nd sheet of paper.  A very sharp, pointed knife will work well for this.  If you don't want to waste the dough, layer the cut-outs on blanks spots on top of the pie.)

Filling:
6 large baking apples
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter (margarine is ok)

Peel, core and slice apples, and put in the prepared bottom pie crust.  Mix the sugar, flour and cinnamon, and sprinkle over the apples.

If you are going for the two-crust version, this is where you add the top crust, seal and flute it.  For a beautiful, sparkly top crust, brush with milk and sprinkle with sugar before baking at 400 degrees for 30 to 40 minutes.  Regardless of which crust variation you prefer, I find it best to divide some tin foil into 6" strips and wrap those around the outer edges of the crust so the edges don't get too dark.

Streusel Topping (undoubtedly my favorite):
1/3 cup flour
1/3 cup sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash salt
1/4 cup butter or margarine

Combine all ingredients except butter.  Once those are mixed well, cut in the butter until the mixture looks like coarse crumbs.  Sprinkle over the top of the pie, right up to the edges of the crust.  Bake at 400 degrees for 30 to 40 minutes. Once again, regardless of which crust variation you prefer, I find it best to divide some tin foil into 6" strips and wrap those around the outer edges of the crust so the edges don't get too dark.

I'm on a pie roll now, I hope you all like pie.  I realized I only have one other apple recipe here as of today, so I will have to add a few more for good measure.  After all, baking season is pretty much here, and the apple orchards will be busy soon!

Full-Time Blogger?

If my full-time job was inhibiting my blogging (which, yes, it was), I guess I have no excuses anymore.  I was fired from my "real" job last Tuesday, or should I say, the job I get paid for, anyway. 

I still have my blogging and my garden and my family to take care of, and my sewing and my Etsy store...  whoever said that stay at home moms ("SAHM's") don't have full-time jobs had no idea what they were saying.  It's just easier to be a better wife & mom, I think - and this is my own humble opinion - when you don't have a "real" 40-hour-plus-per-week job in the rat-race.  Now I will be able to focus my attention better on things that are more important.

No more fast food.  I think it's okay every now and then if you are on the go and have no other alternative, but it's really not good for you.  I really don't care for the expense of it, either - when I consider that for the $25 it would cost to feed my family at a fast food restaurant, I can purchase a roast, a bag of potatoes, some carrots and onions and a gallon of milk and still have over $5.00 change left in my pocket.

The focus of my writing here in the past was food, and recipes that anyone can make on a budget.  That focus will continue to remain, and as I am more driven to save my own money and make our family budget stretch a little further, I will be sharing everything I can since I will now have more time to do so.

The second day I was home, unemployed, was far from the depressed muck-on-the-couch with a bag of chocolate chips and a bottle of wine one might expect from someone who'd just been fired from their job.  My garden will expand to three times its size by the time I'm done.  It's already doubled with the help of my youngest son.  In addition to the tomatoes, peppers, strawberries, rhubarb, spinach, lettuce, carrots, onions, peas and beans we had already growing in the garden, we turned up another 15 x 15 plot and planted more beans, peas, radishes and peppers.  My son dug another 12 x 2 strip along the fenced dog kennel and we planted wax beans there.  Today we'll be putting in another plot for corn, pumpkins and cantelope. 

The more I plant, the less grass we'll have to mow.  I really can't see the downside to that!

Lasagna From a Jar...

Well, the sauce is, anyway.  And my family loves this one - so what the heck, I will share this one any day since it's so awesome.

This recipe will make enough for a 9"x13" pan, and there may be enough ingredients to put a couple layers in a small 8"x8" pan, too.  It varies at my house, depending on whether or not my kids are sneaking noodles behind my back.  I've never figured out what exactly the appeal is in regard to plain lasagna noodles, but everyone fights over a leftover noodle if there is one.

2 - 32oz. jars Ragu Garden Style spaghetti sauce (I like the chunky sauce, it adds some nice veggie texture to the lasagna)

2 lbs. hamburger, browned (I usually chop this with my spatula as I'm browning, so the chunks of meat are fairly small - the sauce spreads more evenly this way)

1 box of lasagna noodles, cooked till al dente (should still be firm, not mushy!)

1 lb. shredded cheddar

1 lb. shredded mozzarella

1/4 - 1/3 cup grated parmesan

16 oz. Ricotta cheese for layering, if you like it

Mix spaghetti sauce with browned hamburger and heat through until hot.
spoon a small amount into the bottom of the pan so the first layer of noodles don't stick, then lay the first 4 noodles lengthwise in the bottom of the pan.  Spoon an even layer of sauce over the noodles, then sprinkle about 1/2 cup each of the cheddar and mozzarella (and some ricotta if you want) over the sauce.  Add the next layer of noodles, then repeat the steps until you run out of room or ingredients.  On the last layer of noodles, spoon sauce and remaining cheddar & mozzarella.  Top with parmesan.  Cover with foil and bake at 350 degrees for 45 minutes.  Remove foil and return to oven for 15 minutes longer.  If you are going to heat up a loaf of french bread, now's the time to put that in the oven, too. 

When you remove the lasagna from the oven, it should stand for about 10 minutes or so before cutting.  That's a great time to pull together a quick mixed green salad and pour drinks.

If there's enough ingredients left over for a small pan, that can easily go into the freezer for a heat & eat meal later on when you don't have the time to cook.  This recipe can be divided in half for a smaller pan, or just make the entire thing and put some in the freezer for a rainy day.  The leftovers are almost better the next day on this one - your coworkers will be jealous when they see what you've got for lunch!